Caterina Giammarresi shares her take on a delicious summer pesto.
Over the summer holiday I tried to spend as much time as I could doing the things I love to do that I wasn’t able to do during term time in St Andrews. Number one on my list was eating delicious, healthy food that I just couldn’t make in McIntosh Hall! So, I spent the majority of my summer Sunday afternoons cooking and eating with family and friends. A few of those afternoons were dedicated to experimenting with a variety of ingredients to make a flavourful summer pesto. Among my favourites was this simple, yet exquisite sun-dried tomato pesto.
-2 cups fresh basil
-¾ cup sun-dried tomato (this can be adjusted depending on which flavour you want to be strongest)
-1/2 cup pine nuts
-1/4 cup extra virgin olive oil (If the tomatoes are not already soaked in olive oil then add more)
-1 or 2 cloves of garlic (depending on preference)
-Salt and pepper to taste
-2 tbsp fresh parmesan cheese (optional)*
-Combine all ingredients into a food processor and process until the ingredients create a creamy, consistent texture.
-Use right away for a great pasta accompaniment, or store in an airtight container in the refrigerator.
*I ate the pesto vegan and it tasted great, so you don’t really have to add it. Additionally, the pesto will probably keep in the refrigerator longer without it. Cheese can always be added at the time of the meal.
Photo credits: Caterina Giammarresi
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